Vegetarian

Creamy Carrot Soup

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<p>By Cathe Olson Author of Simply Natural Baby Food available at <a href="http://www.simplynaturalbooks.com/" target="_blank">www.simplynaturalbooks.com</a></p>

By Cathe Olson

My daughters call this 'Smoothie Soup' since it is finished in the blender. They like to drink it warm out of a cup. This soup is delicious with a sandwich or toast.

1 pound carrots, cut into thick slices (about 3 1/2 cups)
1 clove garlic
chopped 1/4 onion
chopped 1/4 strip kombu sea vegetable
3 cups water
2 teaspoons Bragg Liquid Aminos
1 tablespoon tahini or peanut butter
2 teaspoons miso
4 ounces tofu (optional)
1 tablespoon minced fresh dill or 1 teaspoon dried 1/4 cup minced fresh parsley


<p>Place carrots, garlic, onion, sea vegetables, and water in medium-size pan. Cover and bring to a boil over high heat. Reduce heat and simmer 15 to 20 minutes, or until carrots are tender.</p> <p>In blender or food processor, puree cooked vege-tables with remaining ingredients until completely smooth. (You will need to do this in two batches.)</p> <p>Serve immediately or reheat later over low heat. Be careful not to boil when reheating as this will kill the enzymes in the miso.</p> <p>Yield: 4 servings</p>